Classic Baked Beans

adapted from a Tom Douglas recipe
via Kathy Lindenbaum

serves 8 to 10

1 pound dried navy beans, or combo of beans of the same size
12 slices of bacon, diced
1½ cup onion, coarsely chopped
½ cup molasses
½ cup firmly packed light brown sugar
¼ cup cider vinegar
2 tablespoons tomato paste
2 tablespoons Dijon mustard
⅛ teaspoon ground cloves
Kosher salt and black pepper

A STEP AHEAD: cook the navy beans a few days ahead and store them covered in the refrigerator: Cover the beans with cold water and soak overnight. Drain the beans, put them in a large pot, and cover them generously with cold water. Bring to a boil over high heat, then reduce the heat and simmer until the beans are completely tender, 1 to 1 ½ hours. Drain the beans and set aside, reserving 2 cups of the cooking liquid.

Preheat the oven to 375° F.

In a large pot, sauté the diced bacon over medium-high heat. Add the onion as soon as the bacon has rendered some fat and sauté until softened, stirring occasionally, about 7 minutes. Add the molasses, brown sugar, vinegar, tomato paste, mustard, cloves, and reserved cooking liquid. Stir to combine, bring to a simmer, and simmer for a few minutes. Add the cooked beans and season generously with salt and pepper. Bring the beans to a simmer, then pour them into a baking dish, such as a 2.5 to 3 quart ceramic or earthenware pot. Bake until the beans are bubbling, about 1 hour. Serve the beans directly from the baking dish.

This recipe has a lot of ingredients, but is foolproof and delicious!